Apple Almond Muffins
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 1
- 1 1/2 teaspoon baking powder
- 3 large eggs at room temperature
- 1/3 cup coconut oil melted and cooled
- 1/2 easpoonbaking soda
- 1 cup rolled oats (gf certified – i used trader joe’s br
- 1 cup almond flour/meal
- 2/3 cup buckwheat flour *1
- 2 tablespoons arrowroot powder (corn or potato starch would work
- 1 teaspoon ground cinnamon more for sprinkling in the end
- 1/2 easpoonsea salt
- 10 fresh medjool dates pitted and chopped
- 2/3 cup unsweetened fat-free plain yogurt at room temperature
- 2/3 cup unsweetened applesauce divided *2
- 3 medium size apples peeled and cored – divided
- Carbohydrate 27.4506233214286 g
- Cholesterol 639.399999990059 mg
- Fat 88.716240059129 g
- Fiber 3.16993333244324 g
- Protein 23.3050233251069 g
- Saturated Fat 68.0831167183431 g
- Serving Size 1 1 Recipe (510g)
- Sodium 342.138333072374 mg
- Sugar 24.2806899889854 g
- Trans Fat 6.97382433683913 g
- Calories 963 calories
Pre-heat the oven to 400 degrees. Spray a 12-cup muffin time lightly with oil spray and fill each cup with muffin liners. Place rolled oats in the bowl of a food processor and process until it is fine, 45-50 seconds. Add in the almond flour, buckwheat flour, arrowroot powder, baking powder, baking soda, cinnamon and salt. Pulse 6-7 times to make sure that they are completely mixed. Transfer the dry ingredients into a large mixing bowl. Wipe the bowl of the food processor with a paper towel. Do not wash. Place the dates, yogurt, coconut oil, eggs, and 1/3 cup of the applesauce in the bowl of your food processor. Process until smooth, 40-50 seconds. You may have to stop the food processor and scrape the bottom of the bowl a few times to ensure that the dates are not sticking to each other. Gently fold in the wet ingredients into the dry ingredients. Grate 2 of the apples and fold them (with their juices) into the batter. Slice the third apple thinly and set aside. Drop a heaping tablespoon of the muffin batter into each muffin tin. Divide the rest of the reserved applesauce amongst 12 muffin tins (each should be around 1-teaspoon applesauce). Cover each muffin tin with the rest of the batter. Top each muffin batter with 3 thin slices of apple and gently press them down. Sprinkle each muffin with a little bit of cinnamon. Bake for 20-25 minutes.
